Welcome to Part 2 of my Make-ahead lunch series! For Part 1: Sunday Prep + Monday & Tuesday’s Lunches, see this post.
Thank you for your enthusiastic feedback in my first post! I guess I’m not the only one who has been eating the same lunch for the past several weeks, months, years… ;) This challenge has been just the kick in the butt that I needed.
Next up, we’re getting over the hump with a protein-packed lunch.
Wednesday’s Lunch featuring Back on Track Brown Rice & Chickpea Salad
Adapted from Back on Track Wheatberry Salad.
Salad:
- 1/2 cup cooked brown rice
- 1 cup cooked chickpeas
- 1/2-3/4 cup chopped cucumber & red pepper
- 1/3 cup finely chopped flat parsley
- 1 green onion, chopped
Dressing (or sub in your favourite dressing)
- 1 tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- 1 tsp water
- 1 tsp pure maple syrup
- Kosher salt, ground black pepper, & Herbamare, to taste
Snacks:
- Mary’s Crackers & 1/4 cup hummus
- 1 juicy in-season fruit
1. In a bowl, mix together the salad ingredients. In a small bowl or jar whisk/shake dressing ingredients together. Pour onto salad and stir.
2. Season well with kosher salt, pepper, Herbamare, crushed red pepper flakes, etc.
In the original recipe, I used wheat berries and I preferred it to the brown rice. If you don’t need a gluten-free recipe, I suggest using wheatberries if you can, but use whatever grain that floats your boat.
Love juicy pears!
And because no week is complete without a big salad, Thursday packs in a bounty of vegetables while strategically leaving room for chocolate…muhauha.
Thursday’s Lunch featuring Big Lentil Power Salad
Salad:
- 2-3 cups lightly packed leafy greens like romaine, spinach, or kale (I used kale)
- 1/2 cup cooked lentils (I used beluga)
- 1 tbsp hemp seed (or seed of choice)
- 2 tbsp chopped toasted walnuts (or nuts of choice, sub sunflower seeds for nut-free)
- 1/2-3/4 cup chopped vegetables (I used pre-cut cukes, peppers, carrots, and tomatoes)
- 1-2 tbsp raisins or goji berries or dried cranberries
Dressing:
- Use dressing of your choice
- Or I suggest using Lightened Up Tahini-Lemon Dressing
Snacks:
- 1 peach
- gluten-free Bread and Earth Balance
- Chocolate (I wasn’t a big fan of that raw chocolate bar in the photo)
1. In a bowl, mix together the salad ingredients. If using kale, pour on dressing of choice and mix well. Allow kale to ‘marinate’ overnight or for up to 2 days in the fridge. If using other greens like spinach or romaine, pour on dressing just before serving so it doesn’t wilt.
This is a high volume lunch and one that I will split up into lunch plus a snack or two.
For Friday’s lunch, I used up any leftover grains or beans that I hadn’t used (you can also do this for dinners throughout the week).
Friday’s Lunch featuring Protein Packed Pita Pocket
Pita:
- 1 whole wheat pita pocket OR sub w/ Gluten-free wrap or bread if required
- 1/4 cup hummus mixed with 1/2 cup leftover cooked grains and beans
- Roasted red pepper slices or fresh red pepper slices
- 1/2 avocado, sliced
- Salt & pepper, to taste
Snacks:
- 1 plum
- Go Go Glow Mix
- Chopped vegetables
1. In a small bowl, mix together leftover grains/beans with hummus. Season to taste.
2. Spread hummus/grain mixture over inside of pita halves. Layer on avocado and red pepper slices.
Note: If packing this lunch, I suggest adding a layer of lettuce in between the pita and hummus mixture to prevent sogginess.
This concludes my first Lunch Series on the blog! I hope this has inspired you to add some variety into your own lunches. You can use my lunch recipes for inspiration in your own kitchen and whenever possible use the ingredients you already have lurking in your fridge and cupboards. The recipes I posted are simply suggestions and can be adapted quite a bit. Also, if you find yourself with a lot of leftover cooked grains and beans, you can freeze them (in an air-tight bag or container). Just defrost overnight in the fridge and heat as necessary.
Lunch tends to be my biggest meal of the day because that’s when I’m the most hungry (likely due to my A.M. workouts), but feel free to tailor it to your specific portion needs too. I also like to split up some of the food, so I have a snack mid-morning or a snack late-afternoon to spread it out.
Happy Dining!
Love these lunch ideas! Just like you Lunch too is usually my biggest meal. :)
These lunches are so creative + colorful. Nowadays my lunches are completely random!
i’m slowly transitioning into a vegan/ plant strong diet… thank you for such yummy looking make-ahead meal ideas. as a nurse in labor and delivery- we do 12 hour shifts… by the time i get home at night making a lunch for the next day is the last thing i want to do :)
I struggle big time to make something that leaves me full for atleast 4hours. I was thinking the lack of protein is to be blamed. I want to try your protein-pumped lunch menu for this week and see if it makes any difference.
the pita sounds delish!!
I’ve been trying to eat gluten/dairy free and these lunch posts have been perfect, thank you! I can’t wait to try the brown rice salad.
LOVE THIS! all of it…
I have loved all the new lunch ideas!! The only thing i don’t like is that i know my boyfriend will like them too so I’ll have to share;);) Just kidding, i totally dont mind sharing……….
I love this set of lunches as well — they look way healthier (and much more appetizing) than what I’ve been eating for lunch for quite a while.
Another gorgeous spread of food, recipes, and photography!
You rock, lady. Seriously.
Thanks for doing this for all of your readers :)
I WISH there was a GF vegan pita. There isn’t. :-( thanks for your recipes being xgfx though!
this was a REALLY amazing series. I’m not GF but I am on a eating plan that is surprisingly identical to what you’ve laid out here. Ideas I’ve never thought of before that make some of my mundane staples seem exciting. THANKS for the effort with this post. I hope you will consider more of these in the future. AWESOME!
Now look what you did, I’m full from dinner but you made me hungry again!! ;)
This is awesome. My mom cooked up a big batch of brown rice and chickpeas today AND chopped up a cucumber. Looks like I’m right on track for Wed’s Back on Track salad :) Thanks for doing this series…I’m going to put those kids at the college cafeteria to shame ;)
I just love the great lunch ideas. Thank you for the awesome ideas!
You make me so hungry :) excellent ideas, thank you! I needed some!
You are a saint! Great ideas here and in many of your blog posts. I have been vegan for almost 9 months and I love finding new, innovative recipes (and vegan/health inspired blogs) Thank you!!
Again, great ideas Ange! I love the Back On Track Wheatberry salad, and I boiled up a bunch of grains on the weekend so I might use them in these recipes. I think I need to get me some pitas!! Thanks for the suggestions – everything looks beautiful. :)
All great ideas, I love the whole lunch planning + menu series, really gives me some inspirations for lunches, thanks so much for putting it all together! And how colorful and delicious does that pita look, YUM!
I love that pita recipe. It seems so easy that it would be silly not to make it for lunch one day!